Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Every Italian family has their version of this delicious Italian recipe, and I have modified our original family recipe for a fresh taste every time. Combining multi-colored mini sweet peppers, raw cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.
I grew up on Italian Peppers and oil, and, to put it mildly, love them. What I don’t like is soggy canned Italian peppers soaked in olive oil. I think many of you by now know I have some serious doubts about veggies that are soggy and or overcooked, so I decided to cut the canning process, which should make many of you ecstatic.
Simplified family recipes always make my day, and I’m a firm believer in saving time in the kitchen. Usually, the process of canning in oil can be overwhelming and sometimes scary to those who are not familiar with the canning process, so poof the worry is gone.
Fresh Italian Peppers in Olive Oil
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One cup of quality extra virgin olive oil
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One head of fresh garlic, separated, and skin free
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One tablespoon of dried Italian herbs
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1/2 teaspoon of dried hot pepper seeds
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2Two pounds mini multi-colored sweet peppers, sliced
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kosher salt, to taste
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freshly ground pepper, to taste
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fresh crusty bread, to serve
Method for garlic and Hot pepper-infused oil
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Heat a large skillet over medium heat; I prefer to use a cast-iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet, bring oil up to a medium heat level.
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Add separated, skin free garlic cloves to olive oil, one tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes, and remove from burner.
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Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.
Method for Fresh Italian Peppers in Olive Oil
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Place pre-made garlic and hot pepper-infused oil in a large metal skillet over low- medium heat till oil is hot.
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Add 2 pounds of freshly sliced sweet multi-colored peppers in the toasted garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
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Place in a glass serving the dish and serve while still warm with crusty Italian bread.
Notes: May be kept safely in the tightly sealed container by adding one teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.
Frequently asked questions
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Is there a canning process you use for making the Italian peppers in Olive oil? Sorry, I do not use a canning process for this recipe. Please refer to a trusted canning site for methods.
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I can’t find hot pepper seeds what can I use in place of them? You can use hot pepper flakes if need be.
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What do you mean by one head of garlic? The entire bulb of garlic.
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Can I use this method with sweet peppers? Yes, you sure can.

Fresh Italian Peppers in Olive Oil
Ingredients
- 1 cup Extra-virgin olive oil
- 1 head Fresh garlic, separated, and skin free
- 1 tablespoon Dried Italian herbs
- ½ teaspoon Dried hot pepper seeds or to own taste
- 2 pounds Mini multi-colored sweet peppers, sliced
- Kosher salt to own taste
- Freshly ground pepper to own taste
- 1 loaf Fresh crusty bread, to serve
Instructions
Method for garlic and Hot pepper-infused oil
- Heat a large skillet over medium heat, I prefer to use a cast iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet, bring oil up to a medium heat level.
- Add separated, skin free garlic cloves to olive oil, 1 tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes and remove from burner.
- Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.
Method for Fresh Italian Peppers in Olive Oil
- Place pre-made garlic and hot pepper infused oil in a large metal skillet over low- medium heat till oil is hot.
- Add 2 pounds of freshly sliced sweet multi-colored peppers in the heated garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
- Place in a glass serving the dish and serve while still warm with crusty Italian bread.
- May be kept safely in the tightly sealed container by adding 1 teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.
Nutrition
19 Comments
RHODA BYLER
October 15, 2018 at 11:53 amHi, is it possible to get a canning version recipe for these?
hmccallum
October 15, 2018 at 12:25 pmHi, Rhoda, I have to be honest I really don’t do much canning these days, but will be happy to have my Mom look it over and get her opinion on the canning method for you.
Patricia
September 18, 2018 at 11:10 amI am laughing reading this. I wonder if that Marilyn lady every made it through making this recipe. LOL!! I made this and we loved it. Perfect recipe for my in-laws who are always banging on about good Italian food. They have loved every Italian recipe I have made of yours..
hmccallum
September 18, 2018 at 11:19 amPatricia, you know I have wondered the same for the last few years, I never heard back from her.
Thank you so much for stopping by with the lovely compliments !!
Vicky
September 18, 2018 at 11:07 amI just want to say that I love this blog. I made this recipe and everyone did exactly what you said they would…ate every bite! I am seriously doubling this recipe.
hmccallum
September 18, 2018 at 11:17 amThank you so much, Vicky, that means a lot. I love to hear great things from the readers. Thank you again.
marilyn
March 30, 2018 at 1:57 pmwhere to get pepper seeds or can I use pepper flakes?? thanks
hmccallum
March 30, 2018 at 4:08 pmI can usually find them at my market but if you can’t the flakes will do.
Marilyn Hawkins
May 15, 2015 at 5:29 pmHELLO, IS THE VINGER ADD TO ALL THE CONTENTS PEEPERS, OIL SEASONINGS, GARLIC THEN PLACED IN GLASS JARS !!! OR IS IT ADDED TO EACH JAR?
THANK YOU
Heidy L. McCallum
May 15, 2015 at 11:37 pmHello, Marilyn. If you are storing the peppers in your refrigerator in a container simply add the recommended amount to the peppers in the container. Keep in mind this is not a canning recipe so there really are no jars involved in the process. Most of the time, we serve and there really aren’t any left. However, if we do and plan on storing for a week we add the vinegar. They never last long enough.
Thanks so much for dropping by
Heidy
Brittany
April 27, 2015 at 9:38 pmI’ve never tried this pepper dish, but it looks delicious! I can’t wait to try it soon!
Heidy L. McCallum
April 27, 2015 at 11:21 pmItalian Peppers in Oil are the bomb, let me know if you ever try them 🙂
homemadefoodjunkie
April 27, 2015 at 5:41 pmJust looking at your photos is a treat! Love the look of this amazing dish. We love fresh bright colored peppers!
Heidy L. McCallum
April 27, 2015 at 11:21 pmThank you Diane <3
Salty Sweet Life
April 25, 2015 at 4:23 pmThese fresh Italian peppers are so very pretty! They immediately caught my eye with all the colors and now I see that they are so easy to make! Love this recipe!
Marilyn Hawkins
March 30, 2018 at 1:52 pmcan I use hot pepper flakes???? This looks amazing!!!
hmccallum
March 30, 2018 at 4:06 pmHi, you can if you like. The taste May be a little different from my recipe.
marilyn
March 31, 2018 at 6:50 amis it a whole bulb of garlic or is it one section???
hmccallum
April 1, 2018 at 10:52 pmThe entire bulb, thanks for asking Marilyn.